KR960003887B1 - Process for preparing noodles - Google Patents

Abstract

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Description

Manufacturing method of noodles

The present invention relates to a method for preparing noodles and a premixed flour for preparing noodles, and more particularly, to preparing a dough by adding crystalline α-maltose and water to flour. The present invention relates to a premix powder for facilitating the production of noodles containing crystalline α-maltose in the method and classifying the noodles, wherein the dough is molded into noodles.

Noodles are manufactured by adding water to a fraction to prepare a dough and molding it.

For example, in the case of udon, the dough is prepared by adding 35-50 parts by weight of water and an appropriate amount of salt to 100 parts by weight of wheat flour, and molding it. Noodles thus produced are susceptible to decay, and their shelf life needs to be improved in order to market them.

In the past, hydrogen peroxide has been used as a preservative, but its safety has been suspected and has been banned. Noodles are consumed in large quantities almost every day, requiring more safe preservation methods and several proposals.

For example, Japanese Patent Laid-Open No. 52-90642 discloses a method of using an edible organic acid, and Japanese Patent Laid-Open No. 57-2647 and Japanese Patent Laid-Open No. 57-29258 The publication discloses a method of using ethyl alcohol. However, in order to obtain satisfactory preservation even if these methods are adopted, it has been found that the amount of these preservatives is excessively used, which results in a disadvantage of lowering the flavor of noodles.

MEANS TO SOLVE THE PROBLEM The present inventors focused on saccharide for the purpose of improving the preservation property, without reducing the flavor of noodles, and as a result, it is easy to manufacture the noodles which are good in taste by using crystalline (alpha)-maltose, and improved storage property. This invention was completed and the present invention was completed.

That is, the present invention is a method for producing noodles, characterized in that the dough is prepared by adding crystalline α-maltose and water to the fractionation and forming the paste, preferably using less water by using crystalline α-maltose. It is a manufacturing method of the noodles. In general, when the dough is prepared by adding water to the sorting, for example, about 32 w / w% (hereinafter, "w / w%" is simply referred to as "%" in the present specification) with respect to flour. Water is required, and Chinese noodles require about 28% or more "kansui" (a kind of alkaline aqueous solution containing potassium carbonate, sodium carbonate, potassium phosphate and sodium phosphate) for flour. have. The present invention is based on the finding that crystalline α-maltose can exert the effect of binding fractionation in the presence of water, thereby reducing the amount of water used in the manufacture of noodles. Therefore, when making the fractionation, it is easy to reduce the amount of water used in the use of crystalline α-maltose, which makes it very easy to prepare low moisture noodles which are difficult to prepare in the prior art.

Crystalline α-maltose is weak but sweet, and in the manufacture of noodles, the use of less than 10%, preferably 0.5-8%, of the weight of the fraction is suitable.

As the crystalline α-maltose, for example, the crystalline α-maltose powder described in Japanese Patent Laid-Open No. 61-35800, or as a commercially available product, the trade name "FINETOSE" manufactured by Hiyashiba Co., Ltd. (Registered trademark) is advantageously used.

Noodles referred to in the present invention is widely applied to udon, soba noodles, Chinese noodles, gisu noodles, bowls, dumplings, buns, fried dumplings, spaghetti, macaroni, pasta, and the like. In addition, low-moisture noodles are good for fresh noodles, semi-fresh noodles, thick noodles, noodles, etc. because they improve their safety and preservation. In addition, since the quantity of water which should be removed at the time of drying can be reduced, it is a case where it is good also in manufacture of semi-fresh noodles, ground noodles, and instant noodles.

The term "flour" as used in the present invention is a classification in which noodles can be prepared, for example, one or two kinds of flour, barley flour, rice flour, corn flour, buckwheat flour, starch, protein powder, and the like. The above is used suitably. When the dough is prepared by containing water together with crystalline α-maltose in the fractionation, the dough may be prepared by adding crystalline α-maltose and water to the fractionation, for example, after crystalline α-maltose is formulated in the fractionation. The dough may be prepared by adding an appropriate amount of water, or the dough may be prepared by adding crystalline α-maltose after adding an appropriate amount of water to the fractionation.

When employing the former, for example, a noodle-making premix powder containing less than 10%, preferably 0.5 to 8% of crystalline α-maltose in the fractionation is prepared, and water is added to the premix powder to knead the dough. It is also advantageously carried out to prepare and to form the noodles to prepare the noodles. In the case of adopting the latter, it is also advantageous to prepare a low moisture content dough by mixing an insufficient amount of water in advance in the fractionation, mixing a predetermined amount of crystalline α-maltose in the mixture, and then molding it to prepare noodles. Is carried out.

Of course, the dough may be prepared by simultaneously adding crystalline α-maltose and water to the fraction. In carrying out these, there is no need for a special mechanism, and it is sufficiently carried out with the existing ones.

As water to be used, not only tap water and well water but also aqueous solutions such as saline, Kanshui, organic acid water and alcohol water are appropriately selected. Moreover, in the manufacture of noodles, it is also free to use a well-known cotton ingredient, for example, a food preservative, a coloring agent, a stabilizer, a surface modifier, a nutrient, a rice spice, etc. together with powder or water if necessary. . Moreover, also when manufacturing the premix powder for noodle making, it is also advantageous to mix | blend and contain 1 type, or 2 or more types of powder products.

As a preservative, For example, Edible organic acids, such as acetic acid, citric acid, malic acid, a fumaric acid, lactic acid; Alcohols such as ethyl alcohol, propylene glycol and glycerin; Amino acids such as glycerin and alanine; Salts such as salt, acetate, citrate, sodium carbonate, carium carbonate, calcium oxide, calcium hydroxide, calcium carbonate, disodium phosphate and tripotassium phosphate; Natural preservatives such as garlic juice, plum extract and fermented milk egg white lysozyme are appropriately used.

Using the crystalline α-maltose of the present invention, when preparing raw noodles having a low moisture content, it has been found that these preservatives have an effect of about 2 to 5 times that of the conventional case.

The features of the noodles according to the present invention are summarized below.

(1) The amount of water added can be reduced.

The use of crystalline α-maltose increases the effect of binding the powder and improves noodle-making. Even if the addition amount of water is reduced, favorable noodle making property can be obtained. The conventional manufacturing method for preparing noodles by adding a relatively large amount of water requires a drying step after noodle, but the drying step is not required in the present invention. In addition, in the case of production of semi-fresh noodles, dry noodles, and instant noodles, since the amount of water removed during drying is small, drying energy can be saved and drying time can be shortened.

(2) Raw noodles have good stability.

By the use of crystalline α-maltose, changes in light properties of materials are reduced.

(3) It is noodles which reduced the addition amount of water, and storage property improves.

When using a preservative, a quality modifier, etc. together, these effects can be exhibited remarkably. Furthermore, in combination with a preservative, it has a synergistic effect and can improve preservability.

(4) When boiled raw noodles, it comes to mind easily, and there is no fear of sticking to the bottom of the pot.

(5) It heats easily, and alpha (alpha) of the starch contained in cotton is also easy. Thus, the losing time or boiling time of the noodles is reduced to about 1/5 to 1/2. In the case of raw noodles, semi-fresh noodles, dried noodles, instant noodles and the like, the cooking time is greatly shortened, and thus, for example, soba noodles sold at food stalls and standing soba noodles are suitable.

(6) The taste of eating is excellent.

It is excellent also in any of appearance, texture, and taste. In addition, in the case of steamed noodles, boiled noodles, instant noodles, etc., maltose prevents aging of starch, so that the shelf life can be extended.

Hereinafter, the experimental example of the present invention will be described in detail.

[Experiment 1]

[Effects on Noodles of Various Sugars]

2000 parts by weight of flour (potent) are added to a mixer, and Kansu (480 parts by weight) is added thereto, followed by mixing for 2 minutes. Then, 80 parts by weight of each of the commercially available sugars shown in Table 1 are added thereto, followed by mixing for 8 minutes to prepare a dough. Chinese noodles were prepared by compounding, ripening, rolling and molding the noodle-making machine according to the conventional method, and comparing the noodle-making properties of the powder, the stability of the noodles and the effects of various sugars on the taste. It was.

In contrast, as a control, Chinese raw noodles obtained by adding 560 parts by weight of Kansui and mixing for 10 minutes without using saccharides were prepared as Control 1, and mixed with 10 minutes by adding 570 parts by weight and 20 weights of propylene glycol without using saccharides. The obtained Chinese raw noodles were used as control 2.

The noodle properties were judged by comparing the adhesion of the dough to the rollers, the uniformity of the noodle stand, and the uniformity of the noodle line. Regarding the stability of the cotton, it was judged by preserving the surface immediately after the manufacture at 5 ° C and comparing elongation rate, hardness, apparent elasticity and their stability using samples after 1 day and 14 days.

The eating taste was judged by a panel of 10 males and 10 females by a comparison of the appearance, texture and taste of the cooked boiled noodles.

Any of the above judgments were made to be equal to "yang" compared to the Chinese noodles of Control 2, which were widely spread, and to be "number" and to be better than "a".

The results are shown in Table 1.

TABLE 1

As evident from the results of Table 1, among various sugars, crystalline α-maltose was found to be particularly excellent in terms of noodle making, cotton stability, and eating taste.

[Experiment 2]

Effect of Hydrophilicity on Noodle-making Properties Using Crystalline α-maltose

Using 80 parts by weight of crystalline α-maltose powder in 200 parts by weight of flour (strong component), the amount of Kan-Sui was changed from 26 to 18% with respect to the weight of flour, and the noodle-making ability of Chinese noodles was compared according to the method of Experiment 1. The judgment of noodle making was the same as in Experiment 1.

The results are shown in Table 2.

In contrast, the experiment of noodle making without using crystalline α-maltose required 28% Kansui to obtain good noodle-making properties.

TABLE 2

As evident from the results of the second table, it was found that in the case of the present experiment using crystalline α-maltose 4% by weight of flour, the amount of kansui used for flour was obtained at 20% or more. Furthermore, it was found that excellent noodle performance was obtained at 22% or more. This makes it possible to significantly reduce the amount of water added during noodle making, and improves the preservation of raw noodles and facilitates drying and dehydration during the production of raw noodles, dried noodles, instant noodles, and the like, and contributes to shortening of the manufacturing time. .

[Experiment 3]

Effect of improving the preservation of raw noodles in the use of crystalline α-maltose

Based on the wheat flour weight, Kansui was used 28% or 22%, and crystalline α-maltose was used 0% or 4%, and preservatives were prepared using the kinds and amounts shown in Table 3, and the preservation Compared. The method of using a preservative was mixed with flour in advance. As a control, Control 1 and Control 2 prepared in the same manner as in Experiment 1 were prepared.

Noodle making was good in all the test zones.

The preservation test was carried out by placing various Chinese raw noodles in a bart, leaving them in a room at 25 ° C, measuring the viable counts in a uniform manner, and checking the quality standards of raw noodles set by the Japan Federation of Noodle Associations (3 per 1g). × 10 days, and generation of the mold to reach the less than ⁶⁾ is the number of days was determined by the day before the day of observation.

The results are shown in Table 3.

TABLE 3

As is clear from the results of the third table, the cotton used with 22% Kahn Shui and 4% crystalline α-maltose has higher preservation than the conventional 28% used Kahn Shui. For example, comparing Test No. 1 with Test No. 7, the number of days when the amount of water added using the crystalline α-maltose of Test No. 7 reached the reference value was 2 days, and the number of days until the day of mold development was 1. Is being extended.

In the case of using a preservative, for example, ethyl alcohol, it can be seen that by comparing the test number 1 and the test number 3, the shelf life of the cotton was extended by 2 days.

This is an improvement in the shelf life when 2% of ethyl alcohol is used without using crystalline α-maltose. If you compare this to the Kansui reduced to 22% and use 4% of crystalline α-maltose, that is, the difference between the number of days between test number 1 and test number 3 and the number of days between test number 1 and test number 8, the former is 2 days. As for the extension, it can be seen that the latter is extended for 7 days.

In other words, reducing cansui using crystalline α-maltose extends the shelf life by 1 to 2 days, and using 2% ethanol without the use of crystalline α-maltose extends the shelf life by 2 days. Using α-maltose reduced the use of Kansui, and using 2% of ethyl alcohol showed a synergistic effect on the shelf life, extending 7 days.

In addition, since the synergistic effect is exhibited, when the amount of Kansui is reduced by using crystalline α-maltose and the preservative is used in combination, the preservation effect obtained by the conventional method is achieved even when the amount of the preservative is reduced by half. It turned out.

For example, if you compare test number 4 and test number 10 for glycine, test number 5 and test number 11 for vinegar, and test number 6 and test number 12 for calcium oxide, the amount of preservative used is obvious. Even when 1/2 is used, the same or more preservation effect is obtained. This can avoid adversely affecting the flavor of the noodles by the preservative, and can significantly contribute to improving the flavor of the noodles.

Example 1

Chinese cotton

2080 parts by weight of a premix powder for noodle production prepared by the method of Example 5 was added to the mixer, and a small amount of pigment was added thereto, followed by mixing, 20 parts by weight of ethyl alcohol and 480 parts by weight of Kansui were mixed, and mixed for 10 minutes to prepare a dough. The noodles were transferred to a noodle making machine to prepare Chinese noodles in a conventional manner.

This product was excellent in noodle making, cotton stability, preservation property, and any point, and the boiling time was shortened to about 2/3, and the taste was also excellent. It is also advantageously carried out to make the article thickened or instant noodles in a conventional manner.

Example 2

Udon

2000 parts by weight of flour (gravity), 40 parts by weight of salt, 10 parts by weight of vinegar and 590 parts by weight of water are added to the mixer for 2 minutes, and 80 parts by weight of crystalline α-maltose powder is added to the mixture for 8 minutes to prepare a dough. Then, this dough was transferred to a noodle making machine to prepare udon in a conventional manner. This product was excellent in noodle making, cotton stability, preservation property, and any point, and the boiling time was shortened to 3/4, and the taste was also excellent. In addition, it is advantageously carried out to make the product half-dried or dried by the commercial method.

Example 3

buckwheat

1,500 parts by weight of buckwheat flour, 500 parts by weight of flour (strong powder), 60 parts by weight of crystalline α-maltose and a small amount of pigment are added thereto, and 10 parts by weight of lactic acid and 610 parts by weight of hot water are added thereto, followed by mixing for 10 minutes. Was prepared and transferred to a noodle making machine to prepare soba noodles in a conventional manner. This product was excellent also in any of noodle making, noodle stability, and shelf life, and the boiling time was shortened to 4/5, and the flavor and taste were also good. In addition, it is advantageously carried out to make the article half-cooked and dried by the conventional method.

Example 4

Dumplings

After mixing 1000 parts by weight of flour (strength), 15 parts by weight of salt, 25 parts by weight of raw eggs and 275 parts by weight of water, add 60 parts by weight of crystalline α-maltose thereto, knead for 15 minutes, prepare a dough, and ripen for 30 minutes. Molded dumpling skin of water dumpling was prepared by molding. This product was excellent in noodle making, cotton stability, preservation property, and any point, and the flavor and taste when cooking were also favorable.

Example 5

Noodles Premix Powder

80 parts by weight of crystalline α-maltose powder was added to 2000 parts by weight of flour (strong powder), and put into a bag to prepare a premix powder for noodle production. This premix powder is suitable for manufacture of noodles which reduced the usage-amount of water.

Example 6

Noodles Premix Powder

2000 parts by weight of flour (gravity powder), 60 parts by weight of crystalline α-maltose, and 40 parts by weight of salt were mixed and put into a bag to prepare a premix powder for preparing noodles. This premix powder is suitable for manufacture of noodles which reduced the usage amount of water.

As is evident from the above description, in the production of noodles, the use of crystalline α-maltose exerts the effect of binding fractionation, improves noodle-making, and facilitates the production of noodles, in which the amount of water added is reduced. Improves stability, preservation and taste.

In particular, in terms of preservation, the amount of water added is reduced by using crystalline α-maltose, and in the case of noodles which use a preservative together, a synergistic effect is exerted during the preservation period, and the preservation is remarkably improved.

Moreover, this invention completed the noodle manufacturing premix powder which contains crystalline (alpha)-maltose in classification, especially the premix powder which facilitates manufacture of noodles which reduced the hydrolysis amount.

Claims (8)

(A) The dough is prepared by mixing less than 10w / w %% of crystalline α-maltose with water and fractionation, and (B) forming the dough into noodles. Manufacturing method. The method for producing noodles according to claim 1, wherein the amount of water required for producing noodles is reduced by adding crystalline α-maltose to the fraction. The method for producing noodles according to claim 1, wherein a premix powder is prepared by first adding crystalline α-maltose to the fraction, and then water is added to the premix powder to prepare a dough. The method for producing noodles according to claim 1, wherein the fractionation and water are mixed first, and then a crystalline α-maltose is mixed with the mixture to prepare a dough. The method of manufacturing noodles according to claim 1, wherein the moisture content of the noodles is less than those prepared by a conventional method. The method for producing noodles according to claim 1, wherein a food preservative is used in combination with noodles. The method for producing noodles according to claim 1, wherein the noodles are raw noodles, semi-fresh noodles, dried noodles, thick noodles, noodles or instant noodles. The method of claim 1, wherein the dough is prepared by simultaneously mixing the crystalline α-maltose, fractionation and water.